This recipe comes from Caldwell's Mastering Artisan Cheese, page 278. I doubled the recipe but i write it as shown in the book.
4 gallons whole to partly skimmed milk
1/2 tsp thermo B
1 skewar tip LH 100
1 tsp Calcium Chloride
3/4 tsp rennet
Warm milk to 90-91 °
Sprinkle culture on top of milk. Let set for 2-5 min., stir gently for 3-5 minutes.
Stir in calcium chloride solution for 1 min. then wait 5 minutes before adding rennet.
Stir in rennet solution with an up-and-down motion for 1 minute. Still milk. Hold temp until clean break is achieved. The goal coagulation time is 25-30 minutes.
Cut curd mass into 1/8" cubes over 5 minutes. Rest 5 minutes.
Stir gently, and increase temperature to 122° over 30-40 min. Hold and stir until the whey pH is 6.3 to 6.4. Curd texture will be firm and springy.
Drain whey to the level of the curds, then pour into cloth-lined colander.
Place cloth with curd bundle into mold. Knead, and hand-press curd into mold. Add weight to equal that of the curd and press for 15 min. Unmold, turn, and repress with weight equal to twice that of the curd for 30 min. Unmold, turn, and continue to press with as much weight as needed to close the rind after one more hour of pressing. Unmold, turn, and continue to press for 12 - 24 hours to a curd pH of 5.3 to 5.4. I was off the goal pH by .2
When goal pH has been reached, unmold, and immerse in a heavy brine for 2.5 hours per pound of cheese in the wheel. The goal salt content is 1.1 to 1.2 percent so as not to halt the growth of the propionic acid bacteria, which are salt sensitive.
Remove from the brine, pat dry, and move to an aging environment at 50-55° and 90% RH for 10-14 days. Turn daily, and wash with a light brine as needed to prevent mold growth. Then move to a warmer environment of 68-75° and 85% RH for 3 to 4 weeks. Turn daily and continue to wash with a light brine as needed. After eye formation is adequate, move the cheese back to the cooler aging environment and age for 4 - 8 months. It can even finish aging at refrigeration temperatures of 38-40°.